How about a perfectly soft-boiled, soy marinated egg to upgrade your ramen?
I'll admit to keeping some instant ramen in the cupboard for that proverbial rainy day. If you are feeling more creative, you can buy some fresh ramen noodles to keep on hand and create your own bowl- like these. But no matter how cheffy and creative you are feeling with your ramen, instant or not, an egg makes the bowl complete!
Start by following my procedure in the blog post below, but only steam the eggs for 7 minutes. Take care when you peel them- since they will have a "jammy" soft yolk, they will be more squishy and easier to break.
Make the basic marinade for the eggs in a quart jar: 1/4 cup soy sauce, 1/4 cup mirin and 1/4 cup water. I like to add a bit of additional flavor- so I add 1 tablespoon chili garlic paste and 1 teaspoon white miso. Create your own "special blend"- try gochujang, or even a bit of tahini for a twist on tradition. Place the peeled soft boiled eggs in the marinade and keep in the fridge. The salt in the soy sauce will make the eggs tough if left too long. The eggs will be flavorful after about 12 hours, and I'd recommend no longer than 3 days in the marinade to keep the eggs from getting rubbery.
I'll admit to keeping some instant ramen in the cupboard for that proverbial rainy day. If you are feeling more creative, you can buy some fresh ramen noodles to keep on hand and create your own bowl- like these. But no matter how cheffy and creative you are feeling with your ramen, instant or not, an egg makes the bowl complete!
Start by following my procedure in the blog post below, but only steam the eggs for 7 minutes. Take care when you peel them- since they will have a "jammy" soft yolk, they will be more squishy and easier to break.
Make the basic marinade for the eggs in a quart jar: 1/4 cup soy sauce, 1/4 cup mirin and 1/4 cup water. I like to add a bit of additional flavor- so I add 1 tablespoon chili garlic paste and 1 teaspoon white miso. Create your own "special blend"- try gochujang, or even a bit of tahini for a twist on tradition. Place the peeled soft boiled eggs in the marinade and keep in the fridge. The salt in the soy sauce will make the eggs tough if left too long. The eggs will be flavorful after about 12 hours, and I'd recommend no longer than 3 days in the marinade to keep the eggs from getting rubbery.
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